If you are in the mood for a proper sweet treat, these little bites are hard to beat. Miguelitos de La Roda (which loosely translates as “little Miguels of La Roda”) may sound simple by name, but one bite and you will understand why they have become a favourite in Spain.
A small pastry with a big story
These iconic pastries come from La Roda, Albacete, where pastry chef Manuel Blanco López created them back in the 1960s. He named them after a friend, Miguel Ramírez, who was the first to try them and gave them the thumbs up.
Since then, they’ve spread far beyond Albacete and are now a staple in bakeries across Spain. Despite their popularity, the magic still lies in the same simple formula: flaky puff pastry and smooth, creamy filling.
What makes the original different?
The authentic version is all about precision and texture. Each piece is made from delicate puff pastry, carefully folded to create layers, then baked until crisp and golden.
Traditionally, they’re filled with a very smooth custard cream and finished with a light sugar glaze (almíbar) that hardens slightly on the outside. That’s the original style. The more common version you’ll see nowadays uses icing sugar dusted on top instead.
What makes them so good?
There’s no trickery here, just a perfect combination of textures and flavours. Light, crispy layers of pastry sandwich a rich custard cream, finished with a dusting of icing sugar. Simple, but dangerously addictive.
Miguelitos recipe
- 250 millilitres of milk
- 2 eggs
- 60 grammes of sugar
- 1 natural vanilla pod
- 20 grammes of corn starch
- 1 cinnamon stick
- Icing sugar
Start by heating the milk with the vanilla and cinnamon, then let it rest. Meanwhile, mix the egg yolks with sugar and cornflour until smooth. Add this mixture back into the hot milk and cook gently, stirring until it thickens into a custard. Let it cool.
Cut the puff pastry into small rectangles and bake at around 200°C until golden and puffed up. Once cooled, slice them open, fill with the custard and place the top layer back on.
To finish, either dust with icing sugar or, if you want the more traditional touch, brush lightly with a simple sugar syrup and let it set.
If you ever pass through La Roda, it is well worth stopping for the real thing.
